The quiche Lorraine is a custardy egg pie that you can amp up with veggies and a wide variety of sausages and meats. This is the ultimate comfort food and, unless you’re not a fan of eggs, this is one of the most rewarding meals you’ll have before noon.
The thing with the quiche Lorraine, just like with most all other classics, is that people think they’re hard to make, but that’s not the case at all. Your quiche will be in the oven in around fifteen minutes, and lunch served in under an hour. How cool is that?
This French specialty is all about the eggs, but eggs are only the base — whatever you throw in there gives the quiche its personality. So, we’re using eggs, light cream and cheddar cheese for the quiche’s creaminess and consistency. Bacon will add a decadent crunchiness, some color and a delightful meaty taste to the pie. You can also add sausages or cured meats. Everything goes!
Garlic and onion are our main aromatics, and when sautéed in butter, you get a lovely flavor base to build on, in this case, by adding some juicy and earthy mushrooms. Finally, perhaps the most important thing is the flaky pie crust, and you want authentic, buttery pastry, so buy it frozen and just press it into your pie mold.
The best part of the quiche is that once it’s done, you can serve it warm or cold. That makes it a good meal to prepare beforehand, even the night before, and you’ll still swoon your guests off their feet.
Serve this one as a special breakfast or make it a Sunday lunch tradition. The best part? You can customize it and add any ingredient you want. Broccoli, Canadian bacon or breakfast sausages, get creative with this one!
In a frying pan, cook the bacon until crispy, pat dry and chop finely. Set aside.
Preheat the oven to 350°F.
Slice the onions and mushrooms, mince the garlic.
In a mixing bowl, whisk the eggs, season with salt and pepper and incorporate the grated cheese and light cream.
In the frying pan, sauté the onions, garlic and mushrooms with the butter until soft and fragrant. Set aside.
Add the bacon, onions, garlic and mushrooms into the egg mixture. Set aside.
Blind bake the pie crust for 8-10 minutes until lightly golden.
Fill the pie crust with the egg mixture and bake for 30 minutes or until cooked through but not dry. Cut into six slices and enjoy!